Head Chef

Who Are We

New Bath Hotel & Spa is a beautiful 54‑bedroom hotel located in the heart of Matlock Bath within the scenic Peak District National Park. The hotel stands as a testament to the area's rich history, with origins tracing back to 1745 when it began as a bathing establishment centred around a natural spring that still flows today. It features a historic outdoor swimming pool, the New Bath Hotel Lido, established in 1934 and supplied by mineral‑rich spring water from the nearby mountainside, ensuring a natural and chemical‑free swimming experience.

As Head Chef, you are responsible for the efficient and effective management of the kitchen operation and team. You’ll ensure the commercial success of the business within the parameters of food and wage costs set. You will plan and implement new menus and systems to secure commercial success, prepare and present food to a high standard at all times, and ensure all team members follow specifications for consistent quality.

• Plan new menus and review regularly in line with seasonal demand and consumer trends.
• Motivate, train and grow the team, ensuring frequent check‑ins and identifying learning and development needs.
• Maintain great communication and working relationships with the rest of the Hotel and Management Team.
• Ensure staff receive a well‑balanced meal twice a day for lunch and dinner.
• Ensure all specifications are followed and the food, team and kitchen remain consistent.
• Ensure staff are correctly dressed, including any necessary PPE.
• Ensure a smooth and effective running of the kitchen.
• Maintain all Environmental Health Officer records and remain compliant at all times.
• Ensure COSHH and HACCP guidelines are achieved and maintained.
• Regularly update and advise front‑of‑house staff on allergens.
• Monitor key departmental costs in line with the budget (food and wage costs).
• Draft all rosters so that staffing levels align with budget and business levels.
• Assist in recruiting efforts, including interviewing prospective candidates.
• Control purchasing, maintain food cost and stock rotation.
• Support and address employee relations within the team and department.
• Abide by all Company and legal Food Safety Standards.
• Ensure that all team members have or receive the correct Food Hygiene training in line with their level of responsibility.

• Proven experience in kitchen with strong problem‑solving capabilities.
• Excellent leadership skills with a hands‑on approach and lead‑by‑example work style.
• Commitment to exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions, offering advice and recommendations.
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy.
• Experienced in using IT systems on various platforms.
• Strong communication skills.

• Competitive salary
• Excellent on‑going support, training and development
• 28 days holiday including Bank Holidays per annum
• Stakeholder Pension entitlement
• Discounted hotel room rates for you, your friends and family
• On‑going incentives and rewards
• Meals on duty

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality